Cranberry Cornbread

November, you snuck up on me.  Every year November is National Diabetes Awareness Month.  Time to bring awareness to a disease that effects so many.  As a diabetes educator, I work with folks who have diabetes most of the days I am at work, and they are amazing.  Diabetes has so many layers to it.  We talk about self-care all the time, but then you throw in self-managing a disease.  It can be overwhelming.  I think a common misconception is also that this disease defines a person.  I hear people all the time say “I am a diabetic” nope, you are a person “with diabetes.” A very wise mentor of mine, reminded me of this very early in my training and it is so true.  You have diabetes, it is not something you are, it does not define you and it definitely does not need to hold you back!  

Those with diabetes out there, if you are feeling like you need more support in managing your diabetes, I encourage you to reach out, ask to speak with your diabetes educator or seek counseling and remember diabetes is not a choice.  This condition can be very overwhelming and is progressive, but there are people that can support and guide you.

With a new month also brought a festive fruit in the grocery store.  Fresh cranberries!  I never used to use fresh cranberries but once a year on Thanksgiving, but now I find myself sneaking them into more dishes.  They have a great tartness that is quite good in many dishes.  Plus the color is so pretty.

I actually bought a little extra cranberries this week and made my cranberry sauce for Thanksgiving.  I just cooled it down and put it in the freezer.  I am hosting this year and I like to have as much done ahead of time as possible, helps my anxiety levels a bit. 

With the rest of the fresh berries, we are sharing a cornbread recipe.  Cornbread is an awesome addition to all the chili recipes going around right now, and to complement many other meals.  

I made this recipe using my cast iron skillet, so the edges are crisp and the texture feels very rustic.  I am a big fan of the simplicity of this recipe and I hope you are too!

We are keeping all things simple today, and I hope everyone has been having a great week!!  For more information about National Diabetes Month, you can visit the American Diabetes Associations website for more info.

Until next week, enjoy!! 

Cranberry Cornbread

Yield: 8


  • 1/4 cup canola oil
  • 1/2 cup sugar
  • 1 cup buttermilk
  • 1 egg
  • 1 cup cornmeal
  • 1/4 cup flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon chipotle (optional)
  • 1 cup fresh cranberries


  1. Preheat your oven to 350F degrees.
  2. In a medium bowl mix together your oil, sugar, milk and egg.
  3. Prepare your cast iron skillet or your pan with butter or oil to prevent sticking. If you are using a skillet, place it in the oven to heat up a bit.
  4. Now add your dry ingredients to your milk mixture.
  5. Mix until just combined.
  6. Add your cranberries and fold in.
  7. Remove the skillet from the oven and sprinkle cornmeal in the pan.
  8. Pour your batter into the skillet.
  9. Place into the oven and let cook for 25-27 minutes or until golden around the edges and toothpick comes out clean.

Did You Make This Recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #apinchofgrace.

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